The Missing Tooth & The Red Velvet Pig

My boss, let’s call him Dr. Bacon, completely missed out on his birthday cake this week. If you’re a longtime reader, you may recall that the one we did last year was the chocolate bacon cake. Well, this one wasn’t half so crazy, but it was still sort of cute and appropriate to the recipient. I blame the dentist. After a vicious morning root canal, Dr. Bacon wasn’t up for work, or cake, or even consciousness, I’d wager.

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Recipes Day 3: Devils on Horseback

*This post marks Day 3 of Miss Ginsu’s 2008 Advent Calendar . Knowing one or two dead simple (and deadly delicious) hors d’oeuvres around the holidays comes in handy for the harried host. Even better, I’m going to reveal a recipe that relies on things you can keep around the house for a bit… they just lie in wait until some unassuming guest happens to drop by. I’m referring to Devils on Horseback … a sweet n’ savory treat you might also know as “stuffed dates wrapped in bacon,” but isn’t the former name a little more romantic than the latter?

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Recession-Proof Recipes: Apple-Bacon Chowder

As economic worries become yet worse and more frightening, what could be a better Recession-Proof Recipe this week than a soothing mug of chowder? Comforting, delicious, endlessly flexible and — oh yes! quite economical — chowder is there for you when your 401k looks sad and wilted. We talked about Classic Manhattan and New England Chowder last January, but now that the season of summer corn is on the wane and the season of autumnal apples is on the rise, it seems appropriate to think about a combination of apples, corn and smoky bacon.

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Blended Bacon Butter (& Friends)

One of the first techniques we learned in cooking school was for making compound butter. It’s essentially just butter that’s softened, blended with something flavorful, reformed and re-chilled for serving. Compound butters are so decadent and so easy — though they never fail to impress guests when you make the effort — and yet, they’re one of those delicious details I invariably forget about. Make them with bacon and anchovies for savory punch, or stick to the purity of herbs and lemon zest to keep the flavors light.

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Food Quote Friday: Kevin Fanning

Illustration by Kean Soo “In order to increase renoun, add ‘bacon’ to most any noun.” — Kevin Fanning in Baby’s First Internet (Ladies and gentlemen, we are guilty as charged.)

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Making Your Own Crazy Ice Cream Combos
Recipes Making Your Own Crazy Ice Cream Combos

After the resounding success of the bacon cake, I knew we had to try bacon ice cream as an encore. One of the best (or maybe I should say, most dangerous) kitchen gadgets an ice cream freak can have is, of course, an ice cream maker. It’s like setting a meth junkie up with a home lab. I own the attachment kit for my KitchenAid mixer, and I use it. (More often than I should, honestly.

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Recipes Cassou-lazy: A Cassoulet for Working People

In some book somewhere, Julia Child has a fantastic quote about cassoulet. I can’t locate it at the moment, but it’s something about cassoulet being a food ideally suited for a lumberjack. In Manitoba. In January. Like I said, it’s awesome. And it’s hidden deep inside some text that apparently isn’t part of Project Gutenberg. In the readily indexed Larousse Gastronomique, we find that cassoulet is “A dish, originally from Languedoc, which consists of haricot (navy) beans cooked in a stewpot with pork rinds and seasonings.

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Bacon + Cake = Not Bad, Actually

“It’s totally weird. I’ve never had anything like it before. And I want one for my birthday in November.” — Marc My boss is one of those people who considers the onion and the potato his favorite vegetables (all the better if they’re fried). A meal just isn’t a meal without meat, and practically any meal can be made better with the addition of a pork product. Not to mention that he’s the only person I know who has three enormous barbecue grills on his Brooklyn patio roof-space.

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Food Quote Friday: “Doug Larson”

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” -The (possibly fabricated?) English writer, Doug Larson, (1902-1981)

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Food Quote Friday: J. B. Priestly

“We plan, we toil, we suffer — in the hope of what? A camel-load of idol’s eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.” J. B. Priestly (1894-1984)

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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